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Pasta With Winter Squash and Tomatoes

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“I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen.”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil and salt it.
  2. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
  3. When squash is tender — about 10 minutes for shreds, 15 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

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